|Place of origin||Ethiopia and Eritrea|
|Main ingredients||Niter kibbeh|
|Variations||Injera fit-fit, kitcha fit-fit|
|Cookbook: Fit-fit Media: Fit-fit|
Fit-fit or fir-fir (Ge'ez: ፍርፍር firfir; ፍትፍት fitfit) is an Eritrean and Ethiopian food typically served for breakfast (though it can be served with other meals). It is generally made with spiced clarified butter (called niter kibbeh in Amharic or tesmi in Tigrinya) and berbere. In some cases, various oils or butters are substituted for clarified butter; however, the difference in taste is notable. There are two major varieties of fit-fit: injera (or taita) and kitcha (kita in Amharic).
Injera fit-fit (var. enjera fetfet; also taita fit-fit in Tigrinya) is a combination of shredded injera, berbere, onions, and clarified butter. Variations on this basic recipe are common in which the name of the additional item is commonly used as a prefix. For instance, if one were to add shiro (chickpeas puree), the resulting dish would be called shiro fit-fit. If one were to add broth (mereq) it would be called mereq fit-fit.
In Eritrea, leftover meat-sauces (zighni or tsebhi) are often added to injera fit-fit and served with raw chili-peppers and yoghurt on the side, for breakfast. While similarly in Ethiopia, left-over wat as the main ingredient along with injera.
Injera fit-fit can be eaten with either a spoon when served in a bowl or eaten with the right hand when served atop of another piece of injera as is typical in Ethiopian or Eritrean cuisine.
Kitta fer-fer (variations in Ethiopia: kita fer-fer, kita fir-fir; also known as chechebsa in Oromiffa) is a combination of shredded kitcha (Tigrinya) or kitta (Amharic), berbere, and clarified butter. Kitta fit-fit is sometimes eaten with plain yogurt (urgo in Amharic and rug-o in Tigrinya).
Unlike most Ethiopian foods, kitta fer-fer is eaten with a utensil (usually a spoon). A dry variation is called kitcha in Tigrinya (or kitta in Amharic).